Sandy & the Green Beans

My friend Sandy is the kind of SS teacher you want for your daughter.  She is full of humor and  enthusiasm for her calling.  She loves those 2^nd grade girls so much, she even gives up a Sunday afternoon often to spend with her girls.  They roast hot dogs & play games. 

 

I have watched with amusement & tenderness on “graduation” Sunday when the kids progress to the next grade level.  Sandy heads to the front of the church at the invitation time to pray a blessing over her girls.  They cling to her like cockle burrs. Tears flow. They don’t want to move on if it means not having Miss Sandy as their SS teacher anymore.

As for me, I don’t think I’ve ever talked with Sandy that we don’t find something to laugh about.   She is full of humor. 

She is also the caregiver for her 98 year old Mother, Miss Mallie.  She too, was a faithful SS teacher & she attends our church as much as health allows, holding the title of our oldest charter member.

When I think of Sandy & Miss Mallie, their fresh green beans always come to mind.  They grow their own beans & can jars & jars of them, often sharing them at the numerous potlucks & funeral meals we have.

Sandy came to my home recently for a birthday party for my son, Andrew.  She loved the pecan tarts I made for the dessert buffet.  So today you will find the recipe for Sandy & Miss Mallie’s green beans & my recipe for Pecan Tarts. 

It has been my Circle of Friends & Family that help me make it through this life. They are a blessing from God.   I’m grateful to share a laugh or two as we joyfully serve the Lord together.

 Pecan Tarts

Good morning WEEC listeners!!


I've yet to obtain Sandy's Green Bean Recipe. I will try to post it this week, but here is the Pecan Tart recipe mentioned in today's segment.




PECAN TARTS


Crust:
1/2 c. margarine 
1/2 tsp. vanilla extract
1 (3-oz.) pkg. cream cheese 
1 c. all purpose flour


Filling:
2 T. margarine, melted
1/4 tsp. salt
1 egg 
1 c. brown sugar
1 c. chopped pecans
Combine 1/2 cup margarine, cream cheese, and flour. Mix well and shape into 24
balls. Press balls into mini muffin pans to form crust. 


Combine remaining ingredients, except nuts. Divide nuts into the 24 tarts. Pour filling ingredients into a zip top plastic bag and seal. Snip the bottom of the bag and squirt the filling into the tart shells.  Pinch the bottom of the bag between each tart to prevent drips. You can also just spoon the filling, but the bag method makes it a bit easier.


Bake at 350° for 20-25 minutes. Tarts are done when crust is golden brown. Cool for a few minutes before removing from pan. 


Run the tip of a knife around the edge immediately after taking out of oven to ease removal of tarts when they have cooled a bit. Yield: 2 dozen
.
Note: These little pecan pies may be frozen for 2-3 months but they are delicious frozen, so they will not stay there that long!!


I've also made these in larger muffin tins and/or tart pans.  Baking time is about the same.